This Can't Be Tofu! (16 page)

3.
Slice the tofu crosswise into slabs about ⅜ inch thick. Slice each slab diagonally into triangles. Give the sauce a stir and taste it for salt. Gently lay the tofu pieces in the pan and spoon the sauce over them. Raise the heat a little and cook until the tofu is heated through, about 5 minutes. Add the peas and cook a few more minutes until they’re hot as well.

4.
Spoon the tofu and sauce over rice and serve with a spoonful of yogurt and chutney.

Fast and flavorful. Deep-frying the tofu gives the dish a heartier, chewier texture. If you wish to avoid deep-frying, simply shallow-fry the tofu until golden
.

1
. Drain the tofu, then wrap in a towel and
press
) while you prepare the rest of the ingredients. Cut into 1-inch cubes. If still moist, blot the tofu with toweling so that it won’t splatter when fried.

2
Heat the oil in a wok or skillet. When hot enough to sizzle a crumb of tofu, add 6 or 7 pieces and fry until golden and crisp. Don’t let them brown, however. You’ll need to separate the pieces, as they tend to cling to one another. Remove when done and set on paper towels to drain. Pour all but 1 tablespoon oil out of the wok and return the pan to the heat.

3
. Add the onion, bell pepper, and chiles, and stir-fry for 1 minute. Stir in the curry paste, then add the coconut milk, stock, ½ teaspoon salt, and the tofu. Simmer 2 minutes more, or until the tofu is heated through. Serve over rice or noodles, garnished with the roasted cashews and cilantro.

I like the clean taste of the un-fried tofu when it meets the sharp, sour flavors of lime juice and tamarind. Serve over rice with a shower of chopped cilantro
.

1.
Drain the tofu, then dice it into ½-inch cubes.

2.
Combine the next ten ingredients in a 10 inch skillet. Bring to a boil and simmer for 1 minute. Add the tofu, lower the heat, and simmer, covered, for 10 minutes. Add the tomatoes and scallions, and simmer 5 minutes more.

3.
Add the lime juice. Season to taste with a teaspoon or more mushroom soy sauce. Serve garnished with chopped cilantro.

This couldn’t be quicker to assemble, so be sure to have your rice cooked or your pasta water boiling before you begin. For a completely different visual effect, cut the tofu into large cubes or triangles instead of into tiny cubes
.

1.
First, begin cooking the rice or put up the water for the pasta. Dice the tofu into small cubes, about ⅓ inch across.

2.
Heat the oil in a wide, nonstick skillet. Add the garlic, ginger, and scallions, and stir-fry for 1 minute.

3.
Add the coconut milk and soy sauce, then stir in the curry paste, adding more to taste if you like it really hot. Add the tofu and simmer until heated through.

4.
Spoon over the cooked rice or noodles and garnish with the basil leaves.

Late summer is an especially good time to make this stew—there’s still fresh basil (look for the Thai basil or opal basil), good tomatoes, and the last of the bell peppers. Yet cool weather makes this mélange especially appealing. You can use the aseptically packed silken tofu here or regular soft or firm tofu. Serve over rice
.

1.
Empty the coconut milk into a wide saucepan, then fill the can halfway with water, swish it around, and add it to the pan. Set over medium heat and whisk in half the chili paste, sugar, soy sauce, and curry powder. Taste and add more chili paste if you want it hotter. Bring to a boil, then lower the heat and simmer for 5 minutes.

2.
Add the tofu, vegetables, basil, and a pinch or two of salt. Stew gently for 5 minutes, then add the spinach and cook until wilted and bright green. Serve over the rice.

The Indian spices used for grilled tandoori lamb or chicken turn tofu an inviting red-orange hue. Because the spices don’t penetrate into the tofu, I cut it into pieces about ¾ inch long and about half that wide so there’s plenty of surface area to coat
.